Preparation method for cookie comprising Prunus mume

摘要

PURPOSE: A method of manufacturing plum cookie is provided to make plum cookies having excellent plum flavor without affecting the quality of cookie. CONSTITUTION: Plum residue powder with the average particle size of 50-200micrometers is obtained by drying and pulverizing plum residues. Plum concentrate with 30-60 brix of 50-100 parts by weight is mixed and stirred with the plum residue powder 100 parts by weight to form plum granules with the average particle size of 0.5-2 mm. Wheat flour 40-55 parts by weight, sugar 15-25 parts by weight, vegetable oil 15-25 parts by weight, egg 5-8 parts by weight and plum granules 3-7 parts by weight are mixed with a kneading composition 100 parts by weight. The mixed material is put into a kneader with water and kneaded for 10-30 minutes. The kneaded dough is put into a molder to manufacture molded products with a predetermined size and shape. The molded products are preliminarily dried at 60-80deg.C for 1-3 hours. Plum concentrate with 30-60 brix of 50-100 parts by weight is mixed with plum residue powder 100 parts by weight at 5-10deg.C for 6-18 hours to obtain plum paste. The preliminarily dried molded products are dipped into the plum paste for 5-30 minutes. The dipped molded products are dried 0-80deg.C for 4-6 hours. The dried molded products are baked at 200-250deg.C for 10-30 minutes. The baked molded products are cooled. The plum granules are coated with polysaccharides. The moisture content of the preliminarily dried molded product is 15-20wt%.